Makes: 12 Tostadas

Recipe Development and Photography: @ChefReillyMeehan
Ingredients:
For the Tostadas:
12 mini corn tortillas
1 tablespoon neutral oil
Chili lime salt
For the Cauliflower:
1 head cauliflower, cut into small florets
¼ cup Sir Kensington's Vegan Chipotle Mayo
1 tsp each, cumin, coriander, paprika
Salt and pepper to taste
For the Avocado Crema:
1 avocado
2 tablespoons Sir Kensington's Vegan Chipotle Mayo
2 tablespoons water
Juice from 1 lime
4-6 cilantro plushes
Salt and pepper to taste
To Garnish:
Pickled red onions
Cilantro leaves
Vegan cheese (optional)
Instructions:
-Brush the tortillas with oil and dust with chili lime salt and bake at 325* until crisp all the way through
-Toss the florets with the Vegan Chipotle Mayo and remaining ingredients then bake at 400* until tender and nicely browned then allow to cool
-Blend the avocado with the Vegan Chipotle Mayo and remaining ingredients until smooth
-To assemble, place a dollop of the avocado crema on the tostada, then top with a generous amount of the roasted cauliflower. Garnish with the cilantro, pickled onion and cheese if using then serve